Recipe for baklava with rich coffee syrup shared
By The Associated Press
This recipe produces a crunchy, somewhat dry baklava, a refreshing change from the more traditional gloopy version. If you want a stickier baklava, double the syrup ingredients.
BAKLAVA WITH RICH COFFEE SYRUP
Start to finish: 2 hours (45 minutes active)
1 1/4 cups pistachio nut meats, finely chopped
1 1/2 cups walnut meats, finely chopped
1 1/4 teaspoons cinnamon
10 1/2 ounces phyllo pastry, thawed
6 tablespoons unsalted butter, melted
1 cup sugar
1/2 cup water
4 tablespoons freshly-brewed espresso
Preheat the oven to 350 F. Lightly coat an 8-inch square baking pan with cooking spray.
In a medium bowl, combine the pistachios, walnuts and cinnamon. Set aside.
Lay a sheet of phyllo on the counter. Use a pastry brush to brush it with butter. Set the sheet of phyllo, butter side down, in the prepared baking pan. Let the excess phyllo hang over the sides of the pan.
Repeat with another 5 layers of phyllo. Brush the top of the final layer with butter.
Sprinkle the nut mixture over the phyllo, then fold the excess pastry over the top.
Use a knife to carefully cut 8-inch squares from another 6 sheets of phyllo. One at a time, butter the squares and layer them, buttered side down, over the nut mixture.
Use a knife to cut the baklava into small squares or diamonds. Bake for 30 minutes or until golden.
Meanwhile, make the coffee syrup. In a small saucepan over medium-low heat, combine the sugar and water. Stir until the sugar dissolves. Increase heat and boil for 4 minutes. Remove from the heat and let cool for 10 minutes. Stir in the espresso.
Remove the baklava from the oven and drizzle with all of the syrup. Let cool completely before serving.
(Recipe adapted from Susannah Blake’s “Coffee Indulgences,” Ryland, Peters and Small, 2007)
Published in The Messenger 5.22.08